Browsing Tag:

easy

Shaved Cauliflower Salad with Farro

This is my recipe but it was one hundred percent inspired by a popular dish at a favorite Seattle restaurant,  Rock Creek Seafood and Spirits.

The secret to this unique side dish, and what gives it an additive quality I believe, is in the combination of textures. You get the crunch of the cauliflower, celery and pine nuts and a nice chew from the farro. I like to use Manchego for its mellow and buttery taste  but Parmesan would add a sharper, saltier note if you prefer. (and it’s what they use at the restaurant) I’ve had equal success shaving the vegetables with a Oxo mandoline and with a sharp knife. But I generally go the sharp knife route and avoid the stress of having a bit of cauliflower crumble, as it is apt to do, sending my fingers close to that blade. Your call.

Shaved Cauliflower Salad with Farro

Serves 8
By author Margaret @ The Right Recipe

Ingredients

  • 1/3 cup farro
  • 2 cups chicken broth (or vegetable broth or water)
  • 1/2 Large cauliflower (or 1 whole small)
  • 4 stalks celery
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste
  • 2 tablespoons chopped fresh dill
  • 1/2 cup shaved manchego cheese (can substitute parmesan)
  • 1/4 cup pinenuts (lightly toasted)

Directions

1. Rinse the farro in cool water then simmer in the broth or water (add salt if using water) until al dente. It should be tender but still with a nice chewy texture. Drain and set aside to cool.
2. Trim the cauliflower and shave thinly using a mandolin, very carefully, or a sharp knife. Trim the celery and shave as well, into very thin slices. Toss cauliflower and celery together in a medium bowl. Add the cooled farro.
3. In a small bowl, whisk together the white Balsamic vinegar and mustard. Slowly drizzle in the olive oil while whisking constantly until dressing is thickened. Season with 1/4 each salt and pepper.
4. Add the dressing, chopped fresh dill, shaved cheese and the pine nuts to the cauliflower and toss gently to combine. Taste and season with more salt and pepper if necessary. Serve at room temperature.

 

Middle of the Winter Tomato Soup

“P.S. Don’t buy tomatoes in winter, love Joshua” That’s all it says on the last page of Six Seasons, A New Way with Vegetables, by Portland OR chef Joshua…

Last Minute Sesame Chicken

  What is your go-to recipe in a pinch? That dish that you can whip up at the last-minute when everyone is hungry and you have little meat, a…

Fresh Blueberry Fritters

Celebrate summer, and the glut of blueberries in the market this weekend, with this extra special breakfast treat! The batter comes together in about 5 minutes. Another 5 to…

Vietnamese Quinoa Salad

Don’t let this simple looking salad fool you, it is boldly flavored with the same ingredients as Nuoc Cham, that wonderful sweet, sour, salty, spicy sauce that you use as…

Chopped Salad with Lemon Chipotle Dressing

While we endure one last (hopefully) chilly winterish night here in North Carolina, I turned to the summertime chapter of Weeknight Fresh and Fast, by Kristine Kidd and put…

Crispy Chicken with Two Mustards

If there is a bad recipe in Cook What You Love, By Bob and Melinda Blanchard, I have yet to find it.  I turned to this one night when…

Tuna Souvlaki with Greek Salsa

Here’s a recipe for Gertrude in Chicago, IL who is looking for Just The Right Tuna Recipe.  This is a dish that you will be able to throw together…

Proud Larry’s Grilled Chicken Salad

Grilled chicken salad is usually a safe bet for lunch so like most of us, I’ve ordered it countless times and tasted countless versions. It should always be good…it’s…

No-Stick Marinade for Grilled Chicken

This all-purpose marinade for chicken is a great recipe to have in your repertoire.  What you get is nicely seasoned chicken that is versatile enough to add to almost…

Salmon with Balsamic Thai Chile Glaze

If you like teriyaki anything you will love this salmon recipe. However, the flavors are infinitely more complex and fresh tasting than what you might find in a bottled glaze…

A Lovely Pumpkin Bread

While this is nowhere near the first pumpkin bread that I have made, it is the first one that I have chosen to post and this is why… 1.…

Always Perfect Bone-In Chicken Breasts

So here’s what I know about chicken.  Smaller is easier to cook, more tender and juicer.  Free Range is tastier.  And bone-in skin-on is far better than the boneless,…